Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried chickpeas, picked over, washed, and drained
- 2 medium-sized onions, peeled, and chopped
- 2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice
- 1 T. salt, or to taste
- 1/2 t. ground turmeric
- 1 t. ground cumin seeds
- 1 t. ground coriander seeds
- 1/8 t. cayenne pepper, or to taste
- Freshly ground black pepper
- 2 T. lemon juice
Directions
1) Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly.
2) Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour.
3) Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period.
4) Check seasonings. Add the black pepper and lemon juice. Stir to mix.
Category:Arabian Recipes
Category:Arabian Soups